| ½ lb Spaghetti 2 chopped onions browned in: 1 can Campbell’s tomato soup 1 tbsp Worcester sauce 1 cup grated cheese, stirred until the cheese melts
| Salted water (2 tbsp salt) 1 clove garlic grated 1 can whole tomatoes drained 1½ tsp salt
| 1 lb raw mince 2 sweet peppers chopped 1 cup creamed corn ½ tsp black pepper
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- Cook the spaghetti in the salted water until just tender – about 15-20 minutes. Drain in a colander and drench with cold water so that the spaghetti does not stick together.
- Cook the chopped onions in the butter until browned.
- Add the garlic and the sweet peppers and cook until golden.
Add the raw mince and mix
together and cook until brown. In a Pyrex dish, either in a
single layer or multiple layers, place the spaghetti and pour the meat sauce
over the layer, add a layer of cheese and repeat. Add the tomato soup and whole
tomatoes and heat through. Finally, cover with breadcrumbs, add cubes of butter around the surface and bake for 30-40 minutes at 350F/176C.
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